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Empatia

Empatia

La guia del empatico para superar la ansiedad social como persona empatica y altamente sensible

by Daniel Patterson
Hardback
Publication Date: 19/04/2019

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?Te piden constantemente que te crezca una piel mas gruesa?
?Te siente a menudo aplastado bajo el efecto emocional
el equipaje de otras personas?
Si regularmente experimentas una mayor sensibilidad a la situacion de los demas, entonces necesitas seguir leyendo.
Este es el trato. Vas a lugares grandes, llenos de gente, e inmediatamente empiezas a sentirte mareado, enfermo y exhausto despues de estar rodeados de tanta gente.
Al mismo tiempo sientes las alegrias y los dolores de personas que nunca has conocido, y a menudo ansias distanciarte de la gigantesca cascada de emociones, en un intento por recargarse.
Si el escenario anterior se aplica a ti, entonces podrias ser empatico.
Sin embargo, no hay que preocuparse, porque contenido en este libro revelador y practico, encontraras:
- Lo que significa ser empatico.
Como bloquear los pensamientos y las emociones no deseadas.
Como prosperar como empatico.
Por lo tanto, si deseas mejorar tu salud emocional, superar la agobiante ansiedad social y llevar un estilo de vida mas saludable y feliz, !simplemente pide una copia hoy mismo para empezar!
P.D. No olvides dejar una critica si te ha gustado.
ISBN:
9789657019610
9789657019610
Category:
Self-help & personal development
Format:
Hardback
Publication Date:
19-04-2019
Language:
Spanish
Publisher:
Heirs Publishing Company
Pages:
94
Dimensions (mm):
229x152x6mm
Weight:
0.3kg
Daniel Patterson

Daniel Patterson was born in Massachusetts and moved to California in 1989, where he now has three restaurants: Coi (2006), Plum (2010) and Haven (2012).

At Coi, Patterson mixes modern culinary techniques with local and cultivated ingredients to create highly original dishes that speak of place, memory and emotion.

It is an approach that has won him two Michelin stars and a worldwide reputation for pioneering a new kind of Californian cuisine.

Patterson is also a frequent contributor to the New York Times, Lucky Peach, Food & Wine and other publications.

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